"Steve B" > wrote in message
...
>I cooked some wings the other day in my Fry Daddy. Please reserve your
>comments.
>
> Thank you.
>
> They turned out dry. I pulled them while they were whitish, not brown at
> all, and they were dry and tough.
>
> I made some batter out of FishFri for the next batch. The batter didn't
> stick too good, and the doneness of them wasn't good either.
>
> I love wings. What is the proper way to do these? I'd rather do from
> scratch than buy them prepared and frozen.
>
> Steve
There is no "proper way" to make fried wings. If you want crispy battered
wings, don't crowd the fryer. And allow some time for the batter to adhere
to them before you drop them into the hot oil. I suggest battering then
letting them set on waxed paper first. Cook them in small batches and allow
the temp of the oil to come back up to temp before adding the next batch.
They shouldn't come out "white". It's been a long time since I made these
in a fryer but the oil has to be hot to get a good result.

Jill